Sweet Pea Salsa

1. 1

   Begin by thawing the peas.

2. 2

   You can zap them for a few minutes in the microwave, or just place them in a strainer and run warm water over them.

3. 3

   Set them aside and let all the moisture drain off.

4. 4

   While the peas are draining, remove the leaves from approximately 10 large sprigs of cilantro and place the leaves in a food processor or blender.

5. 5

   Next, split one jalapeno pepper (or two Serrano peppers).

6. 6

   Lop the stem off and scrape the seeds out with a spoon.

7. 7

   Add the de-seeded peppers, along with 2 tablespoons of olive oil and the juice of one lime, to the food processor.

8. 8

   Pulse the mixture, scraping down the sides with a rubber spatula as needed, until the mixture is lightly pureed.

9. 9

   Add the thawed peas, ground cumin, chili powder, and salt.

10. 10

    Pulse again until the mixture is thoroughly blended.

11. 11

    Finely dice a quarter of a red onion and stir the onion into the mixture.

12. 12

    Serve with salty tortilla chips, or with any recipe calling for guacamole as a garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.